We have several plantings of basil out in the field now. This week we will cut some on large quantities to make pesto. I love having pesto in the freezer to eat through the winter. We are just finishing the last jar this week!
The farm is buzzing with pollinators everywhere! It is wonderful to see. There are moths, butterflies, dragonflies, bees, regular house flies and more.
This week's pick list:
- Green Beans
- Snap Peas
- Dill, Parsley, Basil, and Cilantro
- Lettuce Mix
- Pac Choy
- Green Onions
- Zuchinni and Summer Squash
- Escarole and Treviso
In addition to basil, we have an abundance of other herbs to add to your favorite dishes. I love to eat herbs. Oliver and Margrethe will always grab a sprig of basil or parsley and munch on it as I cook. To be honest, I am somewhat mystified when someone worries about being able to use a whole bunch of herbs. Personally I think most recipes call for a too small amount of herbs. Double what the recipe says! Herbs make everything taste fresh and delicious. I take large quantities of basil, dill, cilantro, and parsley and add one or two of them to any green salad I am making. When I was pregnant with Margrethe, I wanted to eat egg noodles with butter or olive oil and tons of chopped fresh herbs every night. Unfortunately, Seth was not as excited about that dish as I was.
Sarah's Ranch Dip
- 1 lemon, zested and juiced
- 1 green onion, chopped
- A large handful each of dill, basil, and parsley, finely chopped
- 1 cup of creme fraiche
- 8 oz of cream cheese, softened at room remperature
- Olive oil, salt and pepper to taste
Marinate the onions and lemon zest in the lemon juice for 10 minutes. Add in the creme fraiche and cream cheese and mix well. Season with olive oil, salt and pepper. Add the herbs and mix well. This dip tastes best if it is made at least a few hours ahead of time or overnight. The herbs soften and all the flavors combine.